Smoked American Hackleback Caviar, Sesame Crumble, Creme Fraiche, Cucumber & Dill
The caviar was placed in a small ramekin which was then set in a metal bowl filled with ice. I placed the bowl in the top rack of my smoker and cold smoked the caviar for about 15 minutes over cherry wood.
The potatoes were sliced into rectangles and cooked in pork fat for about an hour at 300 degrees. They were cooled through before being pan-fried in some of the pork fat to make them golden brown and crispy.
The sesame crumble is basically a pie crust with sesame seeds worked into it. It is baked and then crumbled up by hand. The creme fraiche is from Vermont Creamery which is incredibly rich and creamy. I left it as is.
I garnished the plate with some diced and shaved Persian cucumber along with a few sprigs of fresh dill.